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Cal Smart Hoisin-Ginger Turkey with Savoury Rice and Stir-Fried Veggies

This classic Southeast Asian-inspired combo of tender poultry, savoury rice and spicy sauce is full of flavour but surprisingly light! Don't forget to drizzle the spicy sauce over every bite. Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount

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Spicy Easy Clean-up Calorie Smart
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 250 gr ground turkey
  • 0.75 cups jasmine rice
  • 113 gr sugar snap peas
  • 170 gr carrot
  • 1 tsp garlic salt
  • 1 green onion
  • 15 gr ginger
  • 1 tbsp chili-garlic sauce
  • 0.25 cups hoisin sauce
  • 1 chicken broth concentrate
  • 1 tsp oil*
  • 0.063 tsp salt*
  • 0.125 tsp pepper*
  • 500 gr ground turkey
  • 1.5 cup jasmine rice
  • 227 gr sugar snap peas
  • 340 gr carrot
  • 2 tsp garlic salt
  • 2 green onions
  • 30 gr ginger
  • 2 tbsp chili-garlic sauce
  • 0.5 cups hoisin sauce
  • 2 chicken broth concentrates
  • 2 tsp oil*
  • 0.126 tsp salt*
  • 0.25 tsp pepper*

Instructions

  1. Before starting, wash and dry all produce. Add broth concentrate, half the garlic salt and 1 cup (2 cups) water to a medium pot. Cover and bring to a boil over high heat.Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to boiling broth, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 14-16 min.Remove the pot from heat. Set aside, still covered.
  2. Meanwhile, thinly slice green onions.Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.Trim snap peas.Peel, then mince or grate 1 tbsp (2 tbsp) ginger.
  3. Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1/2 tsp (1 tsp) oil, then carrots and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until carrots start to soften and water is absorbed, 3-4 min.Add snap peas and season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min.Remove from heat. Transfer veggies to a plate, then cover to keep warm.
  4. Reheat the same pan over medium-high.When hot, add 1/2 tsp (1 tsp) oil, then turkey. Season with remaining garlic salt and pepper. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
  5. Add ginger to the pan with turkey. Cook, stirring often, until fragrant, 1 min.Add 1/4 cup (1/2 cup) water, hoisin sauce and chili garlic sauce. Cook, stirring often, until warmed through, 1-2 min.
  6. Fluff rice with a fork, then stir in half the green onions. Divide rice between plates, then top with veggies and turkey. Spoon any remaining sauce from the pan over turkey. Sprinkle remaining green onions over top.